Hi PJ, I have a question for you. My goal is to one day know enough about working with bread dough and sour dough to where I won't even have to ask this kind of question but I am still at the beginning phase of learning such things. How would this recipe be adapted if I wanted to use a longer ferment or active dry yeast instead of a quick version. Maybe with a sponge or refrigerator rise? How would you, personally, do that? Thanks. For active dry yeast, dissolve it in a couple of tablespoons of lukewarm water in the recipe first; let it sit for 10 minutes or so, then continue with the recipe, reducing the milk by 2 tablespoons. Your rising times will probably be longer, but other than that the process will be the same. This recipe isn't well-suited to pre-ferments or extended rising, due to its milk/egg/butter; all of those are not really happy to sit around for hours at room temperature. You could definitely try an overnight refrigerator rise; let the dough rise in the bowl for about 30 minutes, then refrigerator overnight. Next day, continue with the recipe as written, understanding that, again, your rising time will be longer due to the dough having to come to room temperature. You could also shape the rolls, let rise 30 minutes, and refrigerate them, shaped, overnight, then bake the next day. Hope this helps- PJH

• Reply